Chapter 41: Animal Nutrition. 1. Overview of Animal Nutrition 2. Digestive Organs 3. Digestive Adaptations

Transcription

1 Chapter 41: Animal Nutrition 1. Overview of Animal Nutrition 2. Digestive Organs 3. Digestive Adaptations

2 1. Overview of Animal Nutrition

3 The Need to Feed Feeding satisfies 3 requirements: 1 chemical energy to fuel cellular processes 2 organic building blocks for macromolecules 3 essential nutrients the animal cannot make for itself Animals feed in 3 general ways: Carnivores eat food derived from other animals Herbivores eat food derived from plants Omnivores eat food derived from both plants & animals

4 Essential Nutrients Essential nutrients must come from the diet and are of 4 types: *Vitamin B 3 NADH *Iron Glu Tyr Phe Phe Leu Gly Ile *ESSENTIAL AMINO ACIDS Phospholipids essential amino acids essential fatty acids Fatty acid desaturase vitamins *Linoleic acid -Linoleic acid Phospholipid and Prostaglandin Synthesis (molecules in red with an *asterisk are essential) Prostaglandins minerals

5 Essential Amino Acids Animals require 20 amino acids to build proteins, roughly half of which are essential and must be obtained in the diet. most animal protein sources contain all essential amino acids (for humans) and thus are sources of complete protein most plant protein sources lack one or more essential amino acids and thus are incomplete protein sources * *R group is different for each amino acid

6 more on Essential Amino Acids Vegan diets must combine plant foods to get complete protein in a given meal. e.g., rice & beans, nut butter & bread A few plant protein sources provide complete protein e.g., soy, quinoa, garbanzo beans (chick peas) quinoa 9 essential AAs for humans: isoleucine leucine lysine methionine phenylalanine threonine tryptophan valine histidine (infants only)

7 Essential Fatty Acids Animals can synthesize most of the fatty acids they need however several such as linoleic acid are essential and must be obtained in the diet. Most essential fatty acids are unsaturated (i.e., have 1 or more double bonds).

8 Vitamins Vitamins are organic molecules required in the diet in minute amounts. there are 13 vitamins which are classified as water soluble or fat soluble

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10 Minerals Vitamins are simple inorganic nutrients, most of which are required in small amounts.

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12 Dietary Deficiencies An individual suffers from malnutrition when the diet is deficient in essential nutrients (essential amino acids, fatty acids, vitamin and/or minerals) which can cause disease, deformities and death. Undernourished individuals do not consume enough calories which leads to: 1. using up carbohydrate (glycogen), then fat stores 2. breaking down one s own proteins loss of muscle mass, protein deficiency in the brain 3. irreversible damage and/or death

13 The Main Stages of Food Processing Digestion occurs at 2 levels: INGESTION DIGESTION ABSORPTION ELIMINATION Mechanical digestion Chemical digestion (enzymatic hydrolysis) Nutrient molecules enter body cells Undigested material mechanical digestion (e.g., chewing) breaks up food to increase its surface area chemical digestion requires enzymes to catalyze the hydrolysis of polymers into monomers Absorption is the uptake of nutrients into cells and elimination is the passage of undigested material from the body.

14 Filter feeding Substrate feeding Baleen The Ingestion of Food Suspension Feeders filter food particles from a watery environment Subtrate Feeders live in or on food source Fluid Feeders suck liquid nutrients from host Bulk Feeders eat large pieces of food Fluid feeding Bulk feeding Caterpillar Feces

15 Digestive Compartments A few animals digest material intracellularly in lysosomes (e.g., sponges), however most animals carry out extracellular digestion in a digestive compartment continuous with the outside of the animal s body.

16 Digestive Tubes (Alimentary Canals) Crop Esophagus Gizzard Intestine Pharynx Mouth (a) Earthworm Foregut Midgut Hindgut Anus Most animals have a digestive tube with 2 openings a mouth & anus and thus have a complete digestive tract or alimentary canal. Esophagus Mouth Crop (b) Grasshopper Rectum Anus Gastric cecae Mouth Esophagus (c) Bird Crop Stomach Gizzard Anus Intestine ingestion, digestion, absorption and elimination occur sequentially in specialized compartments of the digestive tube

17 2. Digestive Organs

18 The Mammalian Digestive System Tongue Salivary glands Liver Oral cavity Pharynx Esophagus Sphincter Mouth Esophagus Gallbladder Salivary glands Stomach Alimentary Canal oral cavity, pharynx, esophagus, stomach, small & large intestines Gallbladder Pancreas Small intestine Large intestine Rectum Anus Sphincter Stomach Duodenum of small intestine Liver Pancreas Anus Small intestine Large intestine Rectum passage of food material controlled by muscular sphincters Accessory Organs salivary glands, liver, gall bladder & pancreas

19 The Oral Cavity, Pharynx & Esophagus Mechanical & chemical digestion begins in the mouth as food is chewed. Tongue Pharynx Glottis Larynx Trachea To lungs (a) Trachea open (breathing) Bolus of food Epiglottis up Esophageal sphincter contracted To stomach Esophagus Epiglottis down Glottis up and closed Esophageal sphincter relaxed (b) Esophagus open (swallowing) chewed food is mixed with saliva which contains amylase to chemically digest starch & mucus to lubricate the food bolus as it is swallowed through the pharynx and into the esophagus

20 Gastric pit on the interior surface of stomach Gastric gland Mucous cell Chief cell Parietal cell Stomach Digestion in the Stomach Mechanical & chemical digestion continue in the stomach: Epithelium Pepsinogen Chief cell 2 HCl 1 Cl H+ 3 Pepsin (active enzyme) Parietal cell coordinated muscular contractions churn food to continue mechanical digestion pepsin, mucus & HCl (gastric juice) are added to begin the digestion of proteins the resulting mixture called chyme will eventually pass through the pyloric sphincter to the the small intestine

21 Chemical Digestion in the Mouth & Stomach ORAL CAVITY, PHARYNX, ESOPHAGUS CARBOHYDRATE DIGESTION STOMACH CARBOHYDRATE DIGESTION PROTEIN DIGESTION Smaller polysaccharides Polysaccharides (starch, glycogen) Disaccharides (sucrose, lactose) Maltose Disaccharides (sucrose, lactose) Proteins Pepsin Small polypeptides Salivary amylase Smaller polysaccharides Maltose

22 Digestion in the Small Intestine Pancreatic juice containing bicarbonate (to neutralize stomach acid) and various digestive enzymes is released into the duodenum to complete the majority of chemical digestion.

23 SMALL INTESTINE (enzymes from pancreas) CARBOHYDRATE DIGESTION PROTEIN DIGESTION NUCLEIC ACID DIGESTION FAT DIGESTION Chemical Smaller polysaccharides Pancreatic amylases Disaccharides Disaccharides (sucrose, lactose, maltose) Small polypeptides Pancreatic trypsin and chymotrypsin Smaller polypeptides DNA, RNA Pancreatic nucleases Nucleotides Fat (triglycerides) Pancreatic lipase Digestion in the Small Intestine Pancreatic carboxypeptidase Small peptides Amino acids Glycerol, fatty acids, monoglycerides

24 SMALL INTESTINE (enzymes from intestinal epithelium) CARBOHYDRATE DIGESTION Disaccharides (sucrose, lactose, maltose) Disaccharidases Small peptides PROTEIN DIGESTION Amino acids Dipeptidases, carboxypeptidase, and aminopeptidase NUCLEIC ACID DIGESTION Nucleotides Nucleotidases Nucleosidases and phosphatases Monosaccharides Amino acids Nitrogenous bases, sugars, phosphates

25 The Role of Bile in Digestion Bile is produced in the liver, stored in the gall bladder and released into the duodenum to aid in the digestion of fats (i.e., triglycerides to fatty acids). fats (lipids) are hydrophobic and insoluble in water bile emulsifies fats disperses them into smaller droplets to increase the collective droplet surface area to allow lipases to more efficiently encounter and digest fats

26 Absorption in the Small Intestine Digestion is more or less completed in the duodenum and most absorption occurs along in the jejunum and ileum Muscle layers Intestinal wall Nutrient absorption Villi Vein carrying blood to liver Blood capillaries Epithelial cells Large circular folds Villi Microvilli (brush border) at apical (lumenal) surface Epithelial Lumen cells (toward capillary) Lacteal Lymph vessel Basal surface folds, villi & microvilli dramatically increase the surface area for absorption in the small intestine

27 LUMEN OF SMALL INTESTINE Epithelial cell Phospholipids, cholesterol, and proteins Lacteal Triglycerides Fatty acids Chylomicron Triglycerides Monoglycerides 1 Triglycerides are broken down to fatty acids and monoglycerides by lipase. 2 Monoglycerides and fatty acids diffuse into epithelial cells and are reformed into triglycerides. 3 Triglycerides are incorporated into chylomicrons. 4 Chylomicrons enter lacteals and are carried away by lymph. The Absorption of Fats epithelial cells lining the small intestine absorb fatty acids and monoglycerides through the apical surface which are reformed into triglycerides within the cell triglycerides are combined with other lipids and special proteins to for soluble aggregates called chylomicrons chylomicrons are transported across the basal surface into lymphatic lacteals in the center of each villus and carried to the liver via the lymphatic system

28 Blood Transport from Small Intestine to Liver all non-lipid nutrients are transported across the intestinal epithelium to capillaries in each villus and to the liver via the hepatic portal vein blood-borne nutrients and toxins are processed in liver sinuses before the blood enters the vena cava to the rest of the body

29 Processing in the Large Intestine The large intestine consists of the cecum, colon & rectum: the cecum aids in the fermentation of plant material and is connected to the appendix which has a role in immunity Ascending portion of colon Small intestine the colon is full of beneficial bacteria that aid is digestion and nutrient production the colon reabsorbs water to minimize water loss and to compact feces which is stored in the rectum before elimination Cecum Appendix

30 Summary of Digestion & Absorption Veins to heart Hepatic portal vein Lymphatic system Liver Mouth Esophagus Stomach Lipids Absorbed food (except lipids) Absorbed water Secretions from salivary glands Secretions from gastric glands Small intestine Secretions from liver Secretions from pancreas Large intestine Anus Rectum

31 3. Digestive Adaptations

32 Dental Adaptations a big part of the success of mammals is the evolution of specialized teeth tailored to the diet of the animal Carnivore Omnivore Herbivore Key Incisors Canines Premolars Molars

33 Gut Structure Correlates with Diet The digestive tracts of animals are variations on an ancestral plan that evolved to be more complex and specialized for processing a variety of food sources.

34 Stomach & Intestinal Adaptations Small intestine Stomach Small intestine carnivores tend to have large, expandable stomachs and relatively small large intestines Carnivore Cecum Colon (large intestine) Herbivore herbivores tend to have longer large intestines and a large cecum to handle more difficult to digest plant material

35 Mutualistic Adaptations of Herbivores Many herbivores have complex digestive systems that depend on mutualistic microbes to help digest cellulose and other plant materials in compartments that serve as fermentation chambers. Reticulum Rumen Esophagus ruminants have the most advanced herbivorous digestive systems Omasum Abomasum 4 Intestine

36 The Role of Feedback Mechanisms 1 Liver Food 2 Gallbladder Duodenum of small intestine 3 Stomach Gastric juices Secretin and CCK Gastrin Pancreas CCK Bile Chyme HCO 3, enzymes Secretin CCK the hormones gastrin, secretin & cholecystokinin (CCK) have important roles in regulating the release of digestive substances Gastric juices Stimulation Inhibition

37 Secretion of insulin by beta cells of the pancreas Blood glucose level rises. Breakdown of glycogen and release of glucose into blood Insulin Blood glucose level rises (such as after eating). NORMAL BLOOD GLUCOSE ( mg glucose/ 100 ml) Glucagon Blood glucose level falls. Blood glucose level falls (such as after fasting). Transport of glucose into body cells and storage of glucose as glycogen Secretion of glucagon by alpha cells of the pancreas insulin & glucagon produced in the pancreas work together in reciprocal ways to maintain blood glucose homeostasis

38 Leptin PYY Satiety center Insulin Ghrelin Regulation of Appetite ghrelin produced in multiple digestive organs stimulates appetite when the stomach is empty leptin produced in adipocytes suppresses appetite and regulates levels of stored fat insulin from the pancreas & peptide YY (PYY) produced in the small & large intestines after meals also suppress appetite